Seyun Patata | Sweet Vermicelli with Potato
Seyun Patata | Sweet Vermicelli with Potato is a delightful breakfast comprising of a perfect combo of golden brown, sweet fine vermicelli and fried spicy potatoes. This traditional breakfast adds to grandeur of menu at any traditional or ceremonial event.
Equipment
- Pans or Kadai
- Spatulas
Ingredients
1 cup = 250 ml
Seyun
- 150 gm vermicelli thin and roasted variety
- 3 tbsp ghee 30gm
- 3/4 cup sugar 180 gm
- 8 cardamoms crushed
- 1/8 tsp salt
- 1.25 cup warm water 300 to 350 ml water
Garnish
- 1 tbsp pistachios cut into slivers 10 gm
- 1 tbsp almond cut into slivers 10 gm
Patata
- 2 potatoes medium 350 gm
- 1/2 tsp salt adjust as desired
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 1/4 tsp dried mango powder
- 1/4 tsp black pepper powder
- 1/4 tsp red chili powder
Instructions
How to make Sweet Vermicelli
- Firstly, roughly break the entire vermicelli for better handling, to prevent it from flying all over.
- Heat ghee in a pan or kadai and let it melt. To this melted ghee add vermicelli and sauté initially on moderate flame. As the heat builds up, work on slow flame.
- Intermittently, flip the vermicelli from one side to another so that they are roasted and browned uniformly. Make no haste, patience reaps its reward.
- Five minutes into sauteing, you will see that the vermicelli has somewhat settled, at this stage add crushed cardamoms and salt.
- Continue to sauté for another five minutes till the color deepens. Eyeball very carefully. In the meanwhile, heat water till moderately hot.
- When you see that the color of vermicelli has relatively deepened, add a cup of hot water to it. Gently flip the vermicelli so that water is incorporated uniformly. Add more water as needed, tablespoon at a time. This variety of vermicelli gets cooked quickly, with just the moisture. Keep this in mind while adding the water.
- Cover the kadai/pan and let vermicelli cook for 2 minutes on low flame. Thereafter add sugar. Mix gently. You may need another tablespoon of water to enable the sugar to melt and mix with vermicelli.
- Cover and cook on lowest flame for around 8-10 minutes. During this last stage, vermicelli will absorb the liquid from melted sugar and fluff up.
- Put off the flame. Seyun is ready!
How to make Fried Aloo
- Cut potatoes into cubes.
- Heat oil in a pan or kadai. When hot enough, drain the water from potatoes and then add to the hot oil. Also add some salt and mix.
- Fry the potatoes till cooked and tender, flipping them intermittently. When fried, remove on an absorbent paper.
- Leave a bit of oil in the kadai and keep aside the remaining oil. Omit this step if you do not wish to add turmeric powder. Heat this oil. again and add turmeric powder. To this add the fried potatoes and mix with a gentle hand. Option: If you do not wish to add turmeric powder, then skip this entire step and move to step 13.
- Then add the remaining spices - salt, coriander powder, red chili powder, black pepper powder and dried mango powder. Give it a nice mix.
- Fried Aloo is ready!
How to Serve
- Serve Seyun Patata withServe Seyun Patata with papad a cup of freshly brewed Coffee, Kadak Chai. For a generous brunch spread, serve alongside Sindhi Dal Pakwan and Koki and Sabudana Kheer
Video
Notes
- Eye ball while adding water. Adding too much water will ruin the vermicelli.
- Customize the sugar in vermicelli and spices for fried potatoes according to preferences.
- If you do not wish to deep fry the potatoes, then shallow fry the potatoes till tender.
- This sweet dish is flavored with crushed cardamoms. However, towards the ends of its cooking, you could add also a teaspoon of rose water.